Pumpkin Cake Delight

My granddaughter and I made it together (she's 6) because it looked so simple. The outcome was pretty much cooked dry cake mix atop the pie filling (without the milk, eggs). The filling was not of the calliber of home made and the whole concoction was sicky sweet. I wonder if the cake mix should have been mixed as directed and then poured over the pumpkin.

Anonymous

October 2, 20050 found this helpful

Thank you edieparks for sharing your recipe with us!

The 15 ounce pumpkin mentioned in the recipe is the not pumpking pie filling ready to use - that comes in a 30 ounce can. I was wondering if that was a mistake in the recipe?

Susan Sanders-Kinzel
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October 2, 20050 found this helpful

Here is a similar recipe however it says to use pie filling according to directions on the can which probably includes adding eggs and possibly evaporated milk. Other than that it is very similar.

Pumpkin Dump Cake

What you will need:

1 can of pumpkin pie filling made according to the directions on the can

1/4 cup of brown sugar

1 teaspoon of cinnamon (pumpkin spice may be substituted)

1 box of yellow cake mix

1 stick of butter, melted

What you need to do:

Pour prepared pie filling into a 9 x 13 inch baking dish that's been lightly greased

Top with package of yellow cake mix

Melt the butter and pour over dry cake mix and sprinkle brown sugar over the top

Bake 1 hour at 350ºF.

Serve plain or topped with whipped cream
A crockpot can be used instead of the baking pan.

do you need to make the Pumpkin can mix ( by adding the evaporated milk and then pour in bottom
or pour straight from the can with out making it like the can says?
help???
we were going to pour in a grahm cracker pie shell

My mother has been making this recipe as long as I can remember! This is how it goes EXACTLY:
* 1 - 18.25 box of yellow cake mix (RESERVE 1 CUP, SET ASIDE)